Rapini and Cannellini Rotini

Name: Rapini and Cannellini Rotini
Cuisine: Italian
Ingredients: 1½ cups cooked cannellini beans or 1 (15.5-ounce) can cannellini beans, rinsed and drained; ¼ cup dry white wine or vegetable broth; ½ cup kalamata or oil-cured black olives, pitted and halved; 1½ cups cooked cannellini beans or 1 (15.5-ounce) can cannellini beans, rinsed and drained; 1 pound uncooked rotini; ½ cup kalamata or oil-cured black olives, pitted and halved; 2 tablespoons olive oil; 8 ounces rapini, thick stems removed; ½ teaspoon red pepper flakes; 5 garlic cloves, minced; Salt and freshly ground black pepper; ½ teaspoon dried basil; ¼ cup dry white wine or vegetable broth; Salt and freshly ground black pepper

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

One-Dish Vegan

By Robin Robertson

Published 2013

About

Also called broccoli rabe, rapini is an assertive green that stands up to the garlic and olives in this preparation. It is a popular vegetable throughout Italy, especially in the Puglia region. Use gluten-free pasta to make this gluten-free.

Ingredients

8 ounces rapini, thick stems removed
2 tablespoons olive oil
5

Europe
Italy
Pasta
Vegan

Method

Coarsely chop the rapini. Blanch for 3 minutes in a pot of boiling salted water; remove from the pot using a skimmer or strainer, drain well, and reserve. Keep the water boiling for the pasta.
Heat the oil in a large skillet over medium heat. Add the garlic and cook until fragrant, about 30 seconds. Stir in the red pepper flakes, basil, and salt and pepper t